2 tablespoons olive oil
1/4 cup diced slab bacon, or sliced bacon cut into pieces about 2 inches long
1/2 cup sliced shiitakes (no stems)
Salt and pepper
6 or more shucked oysters (pre-shucked are fine)
4 or 5 eggs
Chopped fresh parsley leaves

Put oil in a skillet over medium heat; a minute later, add bacon. Cook for a minute, then add shiitakes and a pinch of salt. Cook, stirring occasionally and adjusting heat so bacon and mushrooms brown without burning. Add oysters, stir, and cook until plump and firm, a minute or so. Turn off heat.

Beat eggs with some salt and pepper; stir in parsley. Pour into pan; turn heat to medium-high and cook, stirring frequently and scraping the sides of the pan (a heat-proof spatula is good).

As eggs begin to curdle, parts touching pan will begin to dry out; when you see that, remove pan from heat and continue to stir until cooking slows a bit. Return to heat and continue cooking. Eggs are done when creamy, soft and a bit runny; do not overcook. Serve immediately.